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Home > posts > 2013 > 09 > Banana Bread Dunkelweizen
Banana Bread Dunkelweizen Sunday, September 08, 2013, 05:16 PM

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2013-09-08 Main Brew Session:

Brew 003

I am brewing a banana bread dunkelweizen. As noted in the recipe, it is inspired by thisbut I tweaked it to a single hop and a few other things. The recipe is below, followed by pre-brew notes and then my brew notes:


Recipe:

(Brewers Friend Link) (PDF) (XML file saved locally)

Banana Bread Ale | Brewer's Friend

Banana Bread Ale

By (from HBT)

Method:

All Grain

Style:

Dunkelweizen

Boil Time:

60 min

Batch Size:

1.25 gallons (fermentor volume)

Boil Size:

1.7 gallons

Efficiency:

70% (brew house)

Boil Gravity:

1.045 (recipe based estimate)

Original Gravity:

1.061

Final Gravity:

1.015

ABV (standard):

5.98%

IBU (tinseth):

22.18

SRM (morey):

15.45

Fermentables

Amount

Fermentable

PPG

L

Bill %

1.5 lb

American - Wheat

38

1.8

51.1%

1 lb

United Kingdom - Munich

37

6

34%

0.25 lb

Flaked Oats

33

2.2

8.5%

1 oz

American - Carapils (Dextrine Malt)

33

1.8

2.1%

1 oz

American - Caramel / Crystal 40L

34

40

2.1%

1 oz

Chocolate (BCHB)

34

414

2.1%

Hops

Amount

Variety

Time

AA

IBU

Type

Use

0.2 oz

East Kent Goldings

Pellet

5.8

Boil

60 min

18.5

0.2 oz

East Kent Goldings

Pellet

5.8

Boil

5 min

3.69

Mash Guidelines

Amount

Description

Type

Temp

Time

4.4 qt

Heat 4.4 qt to 166-167°F

Infusion

154 F

60 min

0 qt

Raise to 170, Mash Out 10 min

Temperature

170 F

10 min

3 qt

Dunk (Batch) Sparge

Sparge

170 F

10 min

Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

0.13 tsp

Yeast Nutrient

Other

Boil

10 min

Yeast

Wyeast - Weihenstephan Weizen 3068

Attenuation (avg):

75%

Flocculation:

Low

Optimum Temp:

64 - 75 F

Starter:

No

Notes

Original Source: http://www.homebrewtalk.com/f12/banana-bread-ale-90074/ but I doubt their hop numbers. I replaced both with EKGs(used brew365 calculator for mash with minor adjustments)Note: Check the AA% on the hops and adjust as neededPitch only HALF of the yeast pack to keep the banana flavor.

Generated by Brewer's Friend - http://www.brewersfriend.com/

Date: 2013-09-08 15:23 UTC

Recipe Last Updated: 2013-09-08 15:23 UTC


Pre Brew Notes:

Yeast:

Target is to under pitch by a little to get more banana. I have 1.25 gal at 1.061 (estimated). According to Brewer's Friend, I need 53 billion cells. The yeast was manufactured 2013-08-15 so the above link estimates it has 83 billion. If I pitch half of it, I should be pitching about 41 billion which will under pitch by a little. I'll make sure to aerate well and maybe go a bit over half. I'll see the numbers when I put it into a measuring cup.

Process:

I'll updatemore with brew notes but my mash plan is as follows:

Grains were double milled

I am also going to introduce a whirlpool. I'll get it started after it has cooled by stirring vigorously. I'll then put the (sanitized) lid and let it sit for 20-30 minutes. Then, using the sanitized siphon, I'll move it to the fermenter but first through the colander. Some will go into the test jar first for a hydrometer reading.

Brew Notes:

(Combined notes taken while brewing with comments around the same time. I'll try to denote added notes with italics)

Thoughts:

(I'll keep updating this)

The process seemed to work very well. The new bags worked well (note that they were inside out) and were easy to clean. The whole thing took a bit longer than I'd hope (it's not 5:13) but it was fun and worth it.

Most of the technique (double mill, BAIB, mashout, dunk/batch sparge, etc) seemed to work well. I think I need to work on post-boil technique. Why did my brew-house efficiency come out lower than pre-kettle? Whirlpooling didn't work. I didn't like the time it took and there wasn't much hop matter spared. Maybe it would be better with irish moss? Or with a hoppier brew?

Additional Note:

I was unhappy/concerned about themeasurement when I bottled the saisonso I decided to try a different measurement. I quickly took the airlock out (which was already bubbling BTW) and weighed it as 11 lbs 1/4 oz or 4997 g. I then weighed a different, empty bucket with lid at 1 lbs 7/8 oz or 478.4g. Therefore, I had 4518.6 grams. The density of water is 1000g/L but the density of this wort is 1072 g/L (OG*density of water). Therefore, there were (4516.6g/1072 g/L)=4.213L=1.113 gal. That is about 4% difference. I guess that's not too bad.

I like using the weight method but I need to be carefulbecause my scale is supposed to max out at 11 lbs. Obviously it went above it there with the weight of the full fermentor, but there may be a loss of accuracy and/or it may just not work well.

Photos:

Photo link

2013-09-14 Update:

(Day 6) It fermented quickly but then seemed to stop bubbling after the first day, maybe even sooner. I gave it a small shake to try to re-ignite anything in there but it didn't seem to make much of a difference.

On2013-09-14, I racked it into a secondary so I could take ameasurement (even though a secondary is not needed). At 73F, it read 1.021 which seems high.

However, Brewers Friends says that is 6.56% ABV and is 69.4% attenuation. That may be fine. I will investigate the typical FG of Dunkels and see what I find. I'll update if need be.

2013-09-22 Bottling:

I bottled the dunkel. Here are my notes:

I really need to look into the loss of so much. What can I do to prevent it? I drank that 1/2 bottle. It was okay. Definitely tasted like a wheat beer but no detectable banana flavor. May be more pronounced cold. Not sure



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Original WP Post ID: 6554

Original WP Pub Date: 2013-09-08_171629


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